Kabocha Squash Stuffed With Quinoa
Kabocha Squash Stuffed With Quinoa

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, kabocha squash stuffed with quinoa. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Kabocha is an excellent source of beta carotene, iron, vitamins C and E, potassium and dietary fiber. It also contains the highest amount of cobalt among all the Season with salt and pepper. Add cooked vegetables and raisins to the cooked quinoa and mix.

Kabocha Squash Stuffed With Quinoa is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Kabocha Squash Stuffed With Quinoa is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook kabocha squash stuffed with quinoa using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash Stuffed With Quinoa:
  1. Get 100 ml Quinoa
  2. Prepare 1 cube Vegetable bouillon (or vegetable consommé soup stock) cube
  3. Get 1 Kabocha squash
  4. Get 1 tbsp Olive oil
  5. Take 100 ml Onion, finely chopped
  6. Get 50 ml Green or red or yellow pepper, finely chopped
  7. Get 5 Mushrooms, stems removed and sliced
  8. Make ready 2 tbsp Raisins
  9. Get 1 dash each Salt and pepper

This stuffed squash is substantial yet not heavy, thanks to the light and crunchy quinoa. This tiny grain provides complete protein - serve some Turn the squash halves over and fill the cavities generously with the quinoa mixture. Kabocha squash is served as a bowl for a scrumptious chicken and quinoa filling. This recipe is low-FODMAP and gluten-free.

Instructions to make Kabocha Squash Stuffed With Quinoa:
  1. Put the quinoa, 1 cup of water, and the vegetable bouillon (or vegetable consommé) cube in a small sauce pan and turn on the heat.
  2. Turn the heat down to low when the pan comes to a boil, and cover with a lid. Simmer for about 15 minutes until there's no moisture left in the pan.
  3. Chop up the onion, bell pepper, and mushrooms. Cut off the top of the kabocha squash and scoop out the seeds.
  4. Preheat the oven to 180°C (350°F).
  5. Heat the olive oil in a frying pan. Add the onion and bell pepper, and stir-fry until the onion is translucent.
  6. Add the mushrooms and stir-fry a little more. Season with salt and pepper.
  7. Mix the stir-fried vegetables, raisins, and cooked quinoa together.
  8. Stuff the quinoa mix from Step 7 into the kabocha squash. Cover with the cut off top of the kabocha squash .
  9. Bake for about 60 minutes until the kabocha squash is tender. Take the kabocha squash lid off for the last 10 minutes.
  10. Infuse with the energy of love and gratitude, and serve.

Pierce the squash several times with a fork and place it on a microwave-safe plate. Stuffed Kabocha Squash is an easy plant based meal that is absolutely delicious. The result is surprisingly tasty, and would make an excellent weekday meal that you can prep ahead. To satisfy those diners, he stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms. Stir in Bragg Liquid Aminos and kale and heat just until kale has wilted slightly.

So that is going to wrap this up with this special food kabocha squash stuffed with quinoa recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!